Preheat oven to 350 degrees. In a mixing bowl whisk together flour, ginger, cinnamon, cloves, nutmeg, baking powder, baking soda and salt for 20 seconds, set aside.
Mix in egg yolk and vanilla then mix in molasses and 1 Tbsp milk.
With mixer set on low speed slowly add in dry ingredients and mix until combined, while adding additional 1 Tbsp milk as needed just to bring dough together.
Divide dough into two equal portions then roll each portion out evenly just slightly over 1/4-inch thickness between two sheets of parchment paper (roll into more of a oblong or rectangular shape so it will fit on a cookie sheet).
Chill on a cookie sheet in freezer 20 minutes (or about 1 hour or fridge), or until firm then cut into star shapes using cookie cutter.
Remove from paper using a thin metal spatula or pastry scraper if needed then transfer to a cookie sheet, spacing cookies about 1-inch apart. Bake in preheated oven 8 minutes or until slightly set (they should leave a slight indentation when touched).
Once cookies are cool, place white chocolate in a small microwave safe mixing bowl. Heat in microwave on 50% power in 20 second increments stirring well between intervals until melted and smooth.
If drizzling white chocolate over cookies transfer to a resealable bag, cut one small tip from one corner and drizzle over cookies. Or dip or spread white chocolate over half of the cookie.
Sprinkle with white sparkling sugar sprinkles and let chocolate set at room temperature. Store cookies in an airtight container.
*If you only plan on drizzling the white chocolate then you'll only need 4 oz. If you plan on dipping or spreading white chocolate over cookies you'll need about 10 oz.